Chicken Satay & Soba Salad Chicken: Marinate 1 lb chicken thighs (cubed) with 5 cloves garlic, 2½ tsp soy sauce + sugar, ¼ tsp white pepper, 2 Tbsp fish sauce, 1 tsp turmeric, ½ tsp coriander, ¼ tsp cayenne, ¼ cup coconut milk, 2 tsp Massaman curry paste. Chill 2–4 hrs → Skewer → Broil 8–10 min, turning once. Peanut Vinaigrette: Whisk 3 Tbsp peanut butter, 3 Tbsp rice vinegar, 1 Tbsp soy, 1 Tbsp honey, 1 tsp grated ginger, 1 minced garlic clove. Soba Salad: Cook 8 oz soba → Rinse cold → Toss w/ julienned carrot, zucchini + bean sprouts. Add dressing.
